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  • Chemistry Life Hacks.

  • McGuyver Meets Mendeleev

  • in these everyday, chemistry inspired tricks

  • to make your life a little easier, with all

  • the evidence you need to back it up.

  • Now let's get started.

  • ONE: Bob For Eggs

  • So what's for breakfast?

  • Eggs!!! That's right it's omelet time.

  • The only problem is you can't remember

  • the last time you actually cooked

  • for yourself and your carton of eggs

  • has been tucked away in the back of

  • your fridge, for who knows how long.

  • Last thing you want to do stink up

  • the place cracking open a rotten egg.

  • So here's what you do.

  • Fill a large glass container with

  • water and drop in your eggs.

  • If they're good to go theyll stay

  • at the bottom and if they've gone

  • bad the float right to the top.

  • Eggshells are actually very porous

  • to allow a little breathing room

  • for developing chicks.

  • These pores also act as an entrance

  • to bacteria, which cause the egg to

  • begin cave in from the inside.

  • This in turn produces a particularly

  • stinky gas: hydrogen sulfide.

  • The build up with this gas inside

  • the egg over time gives it its blank

  • queue that you should probably go to

  • the store and buy some fresh ones.

  • TWO: Don’t Cry For Onions

  • You know the deal.

  • The second your knife cuts through the

  • onion, the water work starts flowing.

  • Nothing seems to be able to stop it,

  • but we've got a trick for you

  • that will keep your eyes dry.

  • First a little bit about the chain

  • of events that brings the fire

  • to your eyes in the first place.

  • Onions contain compounds called amino acid sulfoxides.

  • Every knife stroke into an onion pops

  • open cells releasing these amino acid

  • sulfoxides and other enzymes to produce

  • a compound called sulfenic acid.

  • The sulfenic acid in the onion enzymes then

  • react foreign SYN-propanethial-S-oxide.

  • This is a compound that sends a fiery message

  • into the nerve center of your eyes, which

  • then calls on your body's Fire Department

  • washed the irritant away with tears.

  • Now you can’t stop this process completely,

  • but keep this in mind.

  • Refrigerate your onions before cutting them.

  • The cold can call can reduce a tendency

  • of the onions to release those volatile

  • compounds that start the waterworks.

  • THREE: Thread the Needle

  • You're running late for date,

  • you put on your favorite lucky shirt,

  • when you realize you accidentally

  • popped the top button off.

  • With the anxiety building and the clock ticking,

  • you try to sew it back on, but

  • you're shaky hands can’t mange to thread the needle.

  • When all the forces of the universe

  • seem to be working against you,

  • here's a quick tip to get you back on track.

  • Take the freight end of your thread

  • and dip it into some clear nail polish.

  • When the polish dries, youll have

  • a perfectly pointed thread that will

  • effortlessly slip itself into position.

  • Nail polishes is a lacquer that is

  • typically made of nitrocellulose

  • dissolved in a solvent, usually

  • the butyl acetate or ethyl acetate.

  • When that solvent evaporates the

  • nitrocellulose forms a film over

  • whatever surface it's on.

  • Some nail polishes also include resin

  • such as isocyanate from aldehyde to give

  • the polish a little extra body and also

  • plasticizers such as camphor to give it

  • a little more flexibility.

  • That comes in handy when the threading

  • a needle get rid the frayed edges the

  • view thread to get ready here frayed

  • nerves and enjoy that date.

  • FOUR: Go For the Green

  • You're trying to impress your guests

  • at an upcoming dinner party, but you

  • can't seem to get your veggies right.

  • Every time you cook green veggies,

  • they turn into a nasty mush green.

  • Well here's a quick tip to stop

  • your dish from turning into

  • a frankenstein veggie platter.

  • First of all, it's important to know where the green comes from.

  • Chlorophyll A and B. Chlorophyll A is

  • responsible for the bright blue green

  • in some veggies, whereas chlorophyll B

  • is responsible for the yellow green.

  • At the center these two molecules

  • is a magnesium atom,

  • which keeps the veggies a vibrant green.

  • When theyre heated, the vegetable cells

  • are broken-down and release acid,

  • which is otherwise kept separate

  • from living cells housed in Chlorophyll.

  • The acid will quickly replace the magnesium

  • with hydrogen, turning your veggies

  • from vibrant to slug green.

  • So here's a golden rule to keep a vibrant veggie.

  • Keep you cook time to 7 minutes or less.

  • By limiting the cook time, youll limit the

  • amount of cell damage and preserve the color.

  • Well folks, thanks for watching the

  • second installment of Chemistry Life Hacks.

  • If you have any hacks of your own,

  • send them over will try to include them

  • in a future videos. In the meantime,

  • hit that subscribe button

  • and well see you again soon.

Chemistry Life Hacks.

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Chemistry Life Hacks for Everyday Problems (Vol. 2) - Reactions

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    Johnny Tsai posted on 2015/01/06
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